Ingredient: fresh lemon juice

Lemon Chicken in Dill Cream Sauce

Dill is an herb I have always favored. Due to its tangy taste and fragrance this herb has two groups of fans: those who are enthusiastic about it and those who push the plate aside in disgust if there is even a sole leaf of dill in the meal.

The herb is native to southern Russia, western Africa and the Mediterranean region.

In the 1st century Rome, dill weed was considered a good luck symbol. Ancient Egyptians used it to ward off witches. To the Greeks, dill signified wealth. Many cultures cultivated it for medicinal qualities, particularly its ability to soothe an ailing stomach.

Dill is a unique plant in that both its leaves and seeds are used as a seasoning. The thin, feathery green leaves become the aromatic herb called dillweed, and the oval flat seeds the more pungent spice referred to as dill seed.

The flavor of dill weed resembles the licorice-like flavor of mild caraway or fennel. The plant is, in fact, often mistaken for fennel fronds.

The classic combo of fresh lemon and dill create a quick Greek-inspired pan sauce for these simple sautéed chicken thighs.

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 Lemon Chicken in Dill Cream Sauce
Votes: 1
Rating: 5
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Course Main Dish
Cuisine American
Keyword lemon chicken in dill cream sauce
Servings
Ingredients
Chicken
Creamy Dill Sauce
Course Main Dish
Cuisine American
Keyword lemon chicken in dill cream sauce
Servings
Ingredients
Chicken
Creamy Dill Sauce
Votes: 1
Rating: 5
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Instructions
  1. Preheat oven to 375 F.
  2. Season chicken with salt & pepper to taste along with oregano, basil & garlic powder. Combine butter & oil in a large skillet. Once butter is melted add honey & stir to combine.
  3. Add chicken to pan, brown chicken 2-3 minutes on each side. Transfer chicken to a baking dish (it won't be cooked through at this point). Add butter & garlic; sauté for 1 minute until fragrant. Add chicken broth, cream & lemon juice & whisk over medium heat to form a smooth sauce.
  4. Pour sauce over chicken in baking dish & bake for 15 minutes or until chicken is cooked through. Remove from oven, sprinkle dill over the chicken & sauce. Add cracked pepper to taste & serve.
Recipe Notes
  • Being rice lovers, I cooked some long grain rice & used it as a base under our lemon chicken & dill sauce before baking it. Real tasty!

White Wine Sangria/ Strawberry Lemonade

CELEBRATING THE LONG WEEK-END!

The Victoria Day weekend is upon us. There was a point in the slushy, frigid, not-so-distant depths of February when Canada’s unofficial but unequivocal start of summer simply could not be visualized. And yet here we are, hanging flower baskets on the front porch. While many Canadians familiarly know it as May two-four weekend (often used in reference to the size of a case of beer), a few of us will be looking to bring back a little ‘Victorian-era’ glamour to this much anticipated holiday with some white wine sangria or a non-alcoholic strawberry lemonade.

No doubt, no shortage of beer will wash over the lips of Canadians as we open up our cottages, take overdue road trips — albeit with lighter wallets thanks to recent hikes in gas prices — or simply a well-deserved break from work.

Wherever you live across Canada, this May long weekend – typically marks the start of grilling season. It’s time to get outside in the sunshine, fire up the BBQ, and enjoy savory grilled food with family and friends. All you need are the barbecue essentials and some great marinated meat or veggies.

I thought it would be nice to post a white wine sangria, I’ve made many times over the years, along with a non-alcoholic strawberry lemonade to enjoy with your BBQ today.

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 White Wine Sangria/ Strawberry Lemonade
Votes: 1
Rating: 5
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Course Beverages
Cuisine American
Keyword white wine sangria/strawberry lemonade
Servings
Ingredients
White Wine Sangria
Strawberry Lemonade
Course Beverages
Cuisine American
Keyword white wine sangria/strawberry lemonade
Servings
Ingredients
White Wine Sangria
Strawberry Lemonade
Votes: 1
Rating: 5
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Instructions
White Wine Sangria
  1. In a pitcher, combine sugar, lemon & lime juice; stir until sugar dissolves. Add white wine & orange flavored liqueur. Just before serving, add club soda, fruit & ice. Makes 8 cups.
Strawberry Lemonade
  1. In a blender, combine strawberries & lemon juice. Cover & blend until smooth. In a pitcher, combine strawberry mixture & sugar; stir until sugar dissolves. Add club soda. Serve over ice; garnish with strawberries & mint if desired. Makes about 8 cups.

Roasted Pork Tenderloin w/ Cranberry Lemon Couscous

Couscous can be used as a side dish, as part of a salad, added to a soup, or as a component of an entrée when combined with other hearty ingredients. Because of its ‘blank slate’ flavor profile, it is the ideal base for a wide range of seasonings, from sweet to spicy, as well as ingredients, pairing well with anything from cranberries to lemon.

Israeli or pearl couscous, is larger than traditional couscous and shaped like little pearls of pasta. As the name suggests, its origins are from Israel. When the country’s first prime minister requested a wheat-based substitute to rice, this Israeli couscous was created. It’s a very versatile ingredient that can be either boiled like pasta or toasted in a skillet pan, and it works well in both savory and sweet applications. Israeli couscous is different from the North African version, which has a more fine-grained, fluffy texture.

Over the years, Brion & I have really grown to like Israel couscous. I have tried it in numerous ways both sweet & savory. Today I’m pairing it with some roasted tenderloin which should be real good.

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 Roasted Pork Tenderloin w/ Cranberry Lemon Couscous
Votes: 1
Rating: 5
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Course Main Dish
Cuisine Middle Eastern
Keyword roasted pork tenderloin w/ cranberry lemon couscous
Servings
Ingredients
Course Main Dish
Cuisine Middle Eastern
Keyword roasted pork tenderloin w/ cranberry lemon couscous
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. Preheat oven to 375 F.
  2. Brush tenderloin with olive oil & seasoning. Place tenderloin in a 9 x 13 pan lined with foil. Roast for about 35 - 40 minutes or until just a FAINT pink color in center remains.
  3. Bring water to a boil in a small saucepan. Add couscous & simmer on low for 8 minutes. (Your couscous should be firm, not mushy). Remove pan from heat & add remaining ingredients, mixing well.
  4. Place couscous in a serving dish, cover to keep warm. Allow tenderloin to rest 10 minutes then slice & place on serving dish.

Seeded Parsnip Sweet Braid

Parsnips, traditionally used in savory dishes, can bring a subtle sweet tenderness to your baked goods. Actually, when roasted or sautéed, their sugars caramelize richly and are well complemented by a variety of seasonings such as orange or lemon zest, ginger and cardamom.

All summer long we grate zucchini and fold it into our batter for a moist and delicious loaf. September rolls around and we switch to apple or pumpkin. When we don’t have those ingredients on hand, we can always rely on carrot or banana bread to satisfy our craving for what is basically cake in disguise.

Root vegetable desserts aren’t exactly a new concept. Incorporating vegetables such as beets, asparagus, sweet potatoes and parsnips … yes, parsnips! That root vegetable that probably only makes an appearance at your table, maybe once or twice a year is actually perfect for moist, cake-y breads etc.

Parsnips look a lot like carrots and can be grated on a box grater the same way. They even share carrot’s subtle sweetness, but parsnips have an earthier, more interesting flavor that pairs perfectly with warm baking spices like cinnamon, ginger and nutmeg. That makes it easy to change up the flavor of your sweet bread, taking it in a distinctly fall/winter direction.

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 Seeded Parsnip Sweet Braid
Votes: 1
Rating: 5
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Cuisine American
Keyword seeded parsnip sweet bread
Servings
Ingredients
Parsnips
Braid Dough
Glaze
Cuisine American
Keyword seeded parsnip sweet bread
Servings
Ingredients
Parsnips
Braid Dough
Glaze
Votes: 1
Rating: 5
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Instructions
Parsnip
  1. Peel & chop parsnip into chunks; place in a pot & cover with water. Bring to a boil & cook until parsnip is fork tender. Remove parsnip from water & measure out 3/4 cup & set aside to cool to lukewarm. Puree parsnip until smooth & measure out 3/4 cup. Allow to cool until lukewarm.
Bread
  1. In a bowl, combine yeast, lukewarm parsnip water & 1 tsp sugar. Allow to sit for about 3 minutes until frothy. Add 3/4 cup pureed parsnips & 2 Tbsp melted butter; combine.
  2. Whisk together, flour, remaining sugar, spices, salt & seeds. Add to the parsnip/yeast mixture & mix until a dough forms. The dough should be a little sticky, but still workable. If the dough seems too wet, add in another 1/4 cup flour at a time, just till it is not overly sticky.
  3. Place dough on a lightly floured work surface & knead for about 5 minutes, or until the dough starts to look glossy & has an elastic quality to it. Place dough in a greased bowl, cover with a towel & place in a draft free place for about an hour, or until the dough has doubled in size.
  4. When dough has risen, place on a lightly floured work surface & roll the dough out into a rectangle roughly 12 x 16-inches. Cut the dough lengthwise into strips 3-inches wide with a pizza cutter or knife. You should have 4 strips.
  5. Transfer the strips to a parchment lined baking sheet a couple of inches apart. Pinch the 4 strands together at the top & start to braid.
  6. Take the left strand & move it over 2 strands (to the right) & under 1 strand back to the left. Switch to the other side: take the most right strand & lift it over 2 strands to the left & back under one strand to the right. Repeat, alternating from left side to right side until loaf is complete. Pinch ends together. Form the braid into a coil like a snail shell. The fuller, top of the braid should be the center, then keep wrapping around until you reach the end. Tuck the end under. It should be fairly snug. Cover with buttered plastic wrap & allow to sit in a warm, draft free place for about 30 minutes.
  7. Preheat oven to 350 F.
  8. Before placing braid in the oven, brush with melted butter. Bake for roughly 35-40 minutes or until golden brown.
Glaze
  1. In a small bowl, combine cream cheese, powdered sugar & lemon juice; beat until smooth. Adjust glaze to consistency you prefer. When braid has cooled, brush with glaze. Sprinkle with whole anise seeds & candied ginger if you wish.

Grated Shortbread Bars w/ Saskatoon Berry Filling

Ever thought of grating your shortbread dough? Perhaps frilly doesn’t quite capture these bars. Airy doesn’t quite fit either, but compared to other shortbread I’ve made, that’s exactly what they are. You see, instead of the dense texture associated with many recipes for shortbread bars, these are light (but no less buttery) because you shred the frozen dough on the coarse holes of a grater before baking. The final product is almost chewy, with an open-crumb texture, something that you wouldn’t get if you just rolled the dough. By avoiding the use of pressure, the dough bakes with all the air pockets between the grated pieces, melding into an almost fluffy result which crumbles and melts in your mouth. The glue for the two layers is the saskatoon berry filling.

Here on the Canadian prairies we have a native berry called a ‘Saskatoon’. These berries are very special …. the kind of special that only comes once a year. Saskatoon berries look much like blueberries, but in fact are part of the rose family which includes apples, cherries, plums and of course roses. Trying to explain their flavor to anyone who has never tasted them is difficult and elusive. They’re sweet, dense, rich, seedy, slightly blueberryish, more almondish, a bit apple-y, dusky and deep. Like I said …. difficult to explain!

At this time of the year when these little gems are available, I always like to make numerous things with them as they work well in either sweet or savory applications. They certainly make a nice filling for these shortbread bars.

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 Grated Shortbread Bars w/ Saskatoon Berry filling
Votes: 1
Rating: 5
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Course dessert
Cuisine American
Keyword grated shortbread bars w/ saskatoon berry filling
Servings
BARS
Ingredients
Saskatoon Berry Filling
Shortbread Crust
Course dessert
Cuisine American
Keyword grated shortbread bars w/ saskatoon berry filling
Servings
BARS
Ingredients
Saskatoon Berry Filling
Shortbread Crust
Votes: 1
Rating: 5
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Instructions
Filling
  1. In a saucepan, combine berries & water & simmer for 10 minutes over low heat. In a separate bowl, mix sugar & cornstarch; add to berries & combine. Stir in lemon juice & vanilla; simmer until mixture slightly thickens. Set aside to cool.
Shortbread Crust
  1. In a bowl, whisk together flour, baking powder, sugar, cardamom & salt. Using a pastry blender or a fork, cut in butter & lemon zest. Mix ONLY until combined, divide in half & wrap each piece in plastic wrap. Place in freezer until slightly frozen.
  2. Preheat oven to 350 F.
  3. Remove one ball of dough from the freezer. Using the large hole side of a 4 sided grater, grate dough into a 4 1/2" x 14" baking pan. Pat the dough but don't press it, so it gets evenly spread in the pan.
  4. Carefully place the saskatoon filling evenly over the crust. Grate remaining ball of dough & carefully spread on top.
  5. Bake for 40 minutes or until shortbread is golden. Cool to room temperature on rack. Cut into 14 bars. Dust with powdered sugar if desired.
Recipe Notes
  • I found that if I placed the pan of bars in the freezer for about an hour, I was able to cut cleaner slices.

Glazed Blueberry Shortcakes

Shortcake is such a classic dessert that is perfect for spring and summer. True shortcake has history, even pedigree, but there is some confusion as to its name. ‘Short’ is an English word that means crisp. Or, more specifically, something made crisp with the addition of either butter or shortening.

Another issue with shortcake is whether it should be cake-like or biscuit-like. Some culinary researchers claim that’s a regional preference. Even though the name has English origins, most sources agree that shortcake was a North American invention. Being so versatile, this simple, elegant dessert can be made with any number of fruits and served warm or cold.

I am using some of the LorAnn company’s Blueberry Emulsion today, to add a real pop of flavor to the glazed blueberries. These should be so good!

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 Glazed Blueberry Shortcakes
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Rating: 5
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Course dessert
Cuisine American
Keyword glazed blueberry shortcakes
Servings
Ingredients
Shortcakes
Blueberry Topping
Lemon Drizzle
Course dessert
Cuisine American
Keyword glazed blueberry shortcakes
Servings
Ingredients
Shortcakes
Blueberry Topping
Lemon Drizzle
Votes: 1
Rating: 5
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Instructions
Shortcakes
  1. Preheat oven to 350 F.
  2. Spray mini Bundt pans with baking spray. Then, add some all-purpose flour to each cavity, shake it around, and discard the excess.
  3. Whisk together the flour, sugar, baking powder, and salt in a large bowl. Then add the vanilla, softened butter, milk, and egg. With an electric mixer, beat on medium speed for about two minutes. Gently fold in the fresh blueberries.
  4. Divide the batter evenly among the prepared cavities in mini Bundt pans. Each cavity should be about 3/4 full.
  5. Bake for 18-20 minutes. Allow the cakes to cool completely in the pan before attempting to remove them. Gently loosen each cake with your fingers then invert the pan to release the cakes onto a wire cooling rack.
Glazed Blueberry Topping
  1. Place 1 cup of the blueberries in a saucepan with 1/4 cup water, sugar & cornstarch. Bring to a boil & simmer until juicy & thick. Place the remaining berries & blueberry emulsion in a bowl; add glaze mixture & toss to coat.
Lemon Drizzle
  1. In a bowl, whisk together 1 cup powdered sugar, 1 tablespoon fresh lemon juice, and 2-3 tablespoons milk. Add the milk 1 tablespoon at a time to achieve the desired consistency.
To Serve
  1. Place shortcakes on individual serving plates. Drizzle with lemon glaze & top each cake with some glazed blueberries. Garnish with lemon zest.
Recipe Notes
  • LorAnn's Blueberry Emulsion tastes like fresh ripe berries.
  • Add instead of using blueberries or in addition to the fruit to add a punch of blueberry flavor and color. Use in any recipe as you would an extract - and experience better results. 1 teaspoon baking extract = 1 teaspoon emulsion

French Mussels w/ Bacon & Leek Risotto

Thanks for the memories! This phrase says it all when I think back to the wonderful time we spent in France. Although this holiday is now 20 years past, the memories remain very vivid and special.

My sister, Loretta had joined Brion & I on this French vacation which had made it even more special. Our journey began in Paris where we had rented a car, then travelled south (about 613 km/380 miles) to the sleepy little village of St Thibery. For this segment of our trip we had rented an apartment to use as ‘home base’ during our time in this part of France. Many of these houses are from the 14th,15th & 17th century. The apartment was quaint but adequate even having a roof top patio.

St Thibery is situated between the larger towns of Agde & Pezenas and is just a short distance from the Mediterranean Sea. On one of our day trips we visited the town of Agde. It is one of the oldest towns in France and is captivating by its maze of narrow streets. Agde was built of black basalt from a volcanic eruption thus the black color of its buildings.

It was here we discovered a nice restaurant where we enjoyed some classic French steamed mussels. It would be an understatement to say how much the three of us enjoyed this feast of fresh seafood.

During the time we spent in the area, we made the 20 minute drive from St Thibery to Agde just to have some more mussels on numerous evenings.

Brion & I decided to revisit the taste of those ‘French’ mussels today with our supper meal. Of course, nothing compares to the ‘taste of a memory’!

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 French Mussels w/ Bacon & Leek Risotto
Votes: 1
Rating: 5
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Cuisine French, Italian
Keyword French mussels w/ bacon & leek risotto
Servings
Ingredients
Risotto
Mussels
Cuisine French, Italian
Keyword French mussels w/ bacon & leek risotto
Servings
Ingredients
Risotto
Mussels
Votes: 1
Rating: 5
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Instructions
Risotto
  1. Bring vegetable broth to a boil in a saucepan, then turn heat to low & keep at a simmer.
  2. Heat a large skillet over medium heat; add bacon & sauté until crisp. Remove to a paper towel lined plate to drain & set aside.
  3. Remove all but 2 Tbsp bacon drippings from skillet (add extra olive oil if necessary to equal 2 Tbsp) then add leeks, mushrooms & shallot. Turn heat up to medium-high; season with salt & pepper. Sauté until vegetables are tender & starting to turn golden brown, about 7-8 minutes. Add garlic & sauté for 1 minute. Add rice; stir to coat & cook for 1 more minute.
  4. Turn heat back to medium; add wine & stir until absorbed by rice. Add hot vegetable broth; stir near constantly until rice is tender & all the broth is absorbed, about 25 minutes. If broth gets to a hard boil, turn heat down. Remove skillet from heat; stir in thyme, parmesan cheese & cooked bacon. Keep warm until mussels are ready.
Mussels
  1. Heat olive oil & butter in a large pot over medium high heat. Sauté the onion & garlic until softened, about 5 minutes.
  2. Add the mussels, wine, cream, butter & parsley. Season well with salt & pepper to taste.
  3. Mix well, cover pot with a lid & cook until mussels are cooked through & opened, about 12-15 minutes.
  4. Serve mussels along with the juices in the pan with risotto & crusty or garlic bread.

Lemon Fig Tart

I have always found the sweet, earthy flavor of figs so unique. Their high sugar content pairs perfectly with similarly intense flavors, adding a burst of sweetness to a savory dishes and a distinctive texture and aroma to sweet treats.

Figs are surprisingly easy to work and have endless ways to prepare them. Just to name a few ….

Pies & Tarts * Cakes * Puddings * Fig Rolls * With Cheese * On Pizza & Breads * With Meat * Salads * Stuffing * Or just let the natural beauty and taste of figs take center stage to end a dinner party.

Today, I chose to use some to decorate our lemon tart.

LEMON + FIGS = AMAZING!

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 Lemon Fig Tart
Votes: 1
Rating: 5
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Course dessert
Cuisine American, European, French
Keyword lemon fig tart
Servings
Ingredients
Shortbread Pastry
Lemon Filling
Glaze
Figs
Course dessert
Cuisine American, European, French
Keyword lemon fig tart
Servings
Ingredients
Shortbread Pastry
Lemon Filling
Glaze
Figs
Votes: 1
Rating: 5
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Instructions
Pastry
  1. In a food processor, combine flour, sugar & salt. Process for a few seconds then add butter. Pulse until mixture becomes crumbly and resembles coarse meal, about 15 pulses. Add egg & vanilla; pulse until dough is no longer dry & starts to clump together, about 10-15 seconds. Dough should be quite crumbly with large clumps.
  2. Place dough on a lightly floured surface & form into a ball. Flatten slightly to form a disc. Wrap with plastic wrap & refrigerate for at least 1 hour.
Lemon Filling
  1. In the top of a double boiler saucepan, place eggs, sugar, lemon zest & cream (if using). Whisk to combine. Place top saucepan over boiling water (in the bottom of double boiler saucepan). Cook over medium heat, whisking constantly, until mixture becomes thick, about 10-20 minutes. The filling will thicken more once cooled.
  2. Remove from heat & immediately strain mixture through a sieve. Add butter, a few cubes at a time, whisking until completely melted & incorporated. Mixture should be smooth. Allow to cool to room temperature before filling the tart shell.
Bake
  1. Remove dough from refrigerator & allow it sit on the counter for a few minutes to soften slightly for easy rolling. On a lightly floured surface, roll dough into a rectangle. Gently place into a tart pan (preferably with a removable bottom). Brush away any excess flour on the surface. With a sharp knife, trim the edges of the pastry to fit tart pan. Cover pan with plastic wrap & place in the freezer until firm, about 30 minutes to prevent it from shrinking.
  2. Preheat oven to 375 F. Place rack in center of oven. Remove tart shell from freezer; press some parchment paper or foil tightly against the crust. Cover edges to prevent from burning. Fill with pie weights, distributing them evenly over entire surface. Bake crust for 20 minutes, until paper no longer sticks to dough. Transfer crust to a wire rack & remove weights & paper. Return to oven & bake about 10 minutes longer until golden brown. Transfer to wire rack to cool.
Glaze & Assemble
  1. In a saucepan, cook 1/4 cup sugar with 1/4 cup water over moderate heat. Stir occasionally, until sugar is dissolved & syrup is slightly thickened, about 5 minutes. Allow to cool.
  2. Fill the baked tart shell with the lemon filling. Decorate with sliced figs. Brush the syrup lightly over the figs. Refrigerate for at least 4 hours until well chilled before serving.
Recipe Notes
  • An alternate glaze you could use would be heated orange or apricot preserves.

Apple ‘Aumoniere’ w/ Salted Caramel Sauce

Almost every country has its own version of crepes, but it was France’s Brittany region where the tools and techniques were first created and perfected.

The French tend to be a proud people and they hold dear the things that make them unique. In France, creperies are common everywhere and although the French are legendary for their disdain for le fast food, they have their own version of cuisine a la minute.

Crepes are the French answer to fast food. Nearly every street corner in the heart of Paris, has a stand de crepes. These crepes, eaten in the street, on the go, leaving you with a mouthful of sugar and sticky hands, are absolutely memorable. In less time than it takes to fry a burger, a competent crepier can cook a thin, eggy crepe, flip it, fill it, fold it and present it ready to eat.

In French, the word aumoniere is derived from the word aumone, which means, ‘giving money to someone in need’. An aumoniere represents a small purse (the pastry) with coins inside (the filling).

In July (2020), I posted a blog that featured Seafood Aumoniere. Today, I thought it would be nice to use that same technique in a dessert presentation. I find the contrast of the sweet & salty essence of caramel is delicious when combined with the tangy taste of apple.

As many trends in North America do, the salted caramel flavor started in high-end restaurants and gourmet shops. Then it appeared in top chain restaurants and premium supermarkets before finally ending up at superstores like Walmart.

The combination of sweet & salty foods makes for an appealing treat that creates a flavor which is both unique and appetizing. The trick to getting salted caramel right lies in the ratios. Too much salt and the balance is completely off, too much sweetness and it becomes sickeningly sweet. Its that sprinkle, that just barely there dash of salt in the sweet that awakens your taste buds and sends that pleasure to your brain.

It seems the earliest roots of salted caramel can be traced, once again, to Brittany, France where a chocolatier named Henri Le Roux pioneered the art form.

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 Apple Aumoniere w/ Salted Caramel Sauce
Votes: 1
Rating: 5
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Course dessert
Cuisine American, European, French
Keyword apple aumoniere w/ salted caramel sauce
Servings
Ingredients
Crepe Batter
Salted Butter Caramel Sauce
Apple Filling
Course dessert
Cuisine American, European, French
Keyword apple aumoniere w/ salted caramel sauce
Servings
Ingredients
Crepe Batter
Salted Butter Caramel Sauce
Apple Filling
Votes: 1
Rating: 5
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Instructions
Crepes
  1. In a bowl, combine flour & cornstarch; pour in milk slowly while stirring constantly. Add eggs, oil, salt & vanilla. Whisk until smooth. Refrigerate for a minimum of 2 hours.
  2. When batter is ready; heat oil or cooking spray in a crepe pan or skillet. Give the container of batter a quick tap on the counter. Place 1/4 cup of batter into the pan & swirl to even it out & form a circle. When edges start to pull away & the crepe looks cooked in the middle, give it a quick flip & cook for just 10-20 seconds on the other side. Repeat with remaining batter. Should yield 6-8 crepes.
Salted Caramel Sauce
  1. In a saucepan, heat sugar, stirring constantly. The sugar will form clumps & eventually melt into a thick brown, amber colored liquid as you continue to stir. Be careful not to burn.
  2. Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added. Stir the butter into the caramel until it is completely melted, about 2 minutes. If you notice the butter separating, remove from heat & vigorously whisk to combine it again.
  3. Very slowly, drizzle in the heavy cream while stirring. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble when added. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils. Remove from heat & stir in 1 teaspoon of salt. Allow to slightly cool down before using. Caramel thickens as it cools.
Apples
  1. In a large, heavy skillet melt butter. Add prepared apples & sprinkle with lemon juice to prevent browning; add brown sugar & cinnamon. Cook, covered over medium-high heat, until apples begin to soften, about 8 minutes. Remove from heat & drain off any liquid. This juice can be used for something else as it will make the caramel sauce too runny if not drained off.
Assembly
  1. Divide the apple filling between the 6 crepes, placing each portion in the center of the crepe. Drizzle a bit of the salted caramel sauce over top of the apples. Gather the sides up to enclose the filling, secure with a toothpick.
  2. On serving plates, either pour a small amount of salted caramel sauce in center of plate or create a design with it. Set the apple 'aumoniere' in the center of the plate & sprinkle with chopped walnuts.

Angel Food w/ Coconut Whipped Cream & Fruit

Angel food cake is one of Brion’s absolute favorites. Its one of those iconic cakes that seems to have been around forever. The women of my mother’s generation seemed to have no problem baking this very tall, feather light cake from ‘scratch’. Fast forward to the present and all we have to do is buy a ready made mix, add some water and there you have it …. one big, lovely angel food cake.

Of course you can eat it plain or dress it up …. a blank canvas waiting for something interesting to happen! Did you know you can make a decadent whipped cream by using a can of coconut milk? Not only is the technique simple, but you can use it just like regular dairy whipped cream. Coconut whipped cream is a good choice for desserts, smoothies, over a bowl of fruit, on a pie or fruit crisp even pancakes.

The pairing of coconut cream with sugared kiwis, a sprinkling of blackberries and some angel food cake tastes amazing. For today’s blog, I’m using individual bundt pans. The recipe only makes four and is perfect for a summer evening.

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 Angel Food w/ Coconut Whipped Cream & Fruit
Votes: 1
Rating: 5
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Course dessert
Cuisine American
Keyword angel food w/ coconut whipped cream
Servings
Ingredients
Coconut Whipped Cream
Sugared Kiwis
Mini Angel Food Cakes
Course dessert
Cuisine American
Keyword angel food w/ coconut whipped cream
Servings
Ingredients
Coconut Whipped Cream
Sugared Kiwis
Mini Angel Food Cakes
Votes: 1
Rating: 5
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Instructions
Coconut Whipped Cream
  1. Chill the can of coconut milk in the fridge for at least 24 hours. About an hour before making the coconut whipped cream, chill a mixing bowl & beaters in the freezer.
  2. After chilling the can, remove it from the fridge & FLIP IT UPSIDE DOWN. Open the can & scoop the solid white coconut cream into the chilled bowl. Save the coconut water for another use (such as a smoothie).
  3. Using a mixer, whip the cream until fluffy & smooth. Add in sweetener & vanilla. Return whipped cream to fridge until ready to use. It will firm when chilled & soften at room temperature.
Sugared Kiwis
  1. In a bowl, place sliced kiwi, add a sprinkling of sugar across the top. Gently give it a stir & cover it with a lid or saran wrap. Place bowl in the fridge & allow to sit for at least 4 hours or overnight. The sugar softens up the kiwis & brings out its own juices to make a syrup. More sugar generally will mean more syrup.
Mini Angel Food Cakes
  1. Preheat oven to 350 F. You will need 4 mini bundt pans OR mini angel food pans.
  2. In a small bowl, sift together flour & 4 Tbsp sugar.
  3. In a large bowl, on high speed, beat egg whites until foamy, about 1 minute. Add lemon juice, vanilla & salt.
  4. Gradually beat in the remaining 1/2 cup sugar. Then continue beating on high speed until STIFF peaks form, about 4-5 minutes.
  5. Fold in the flour mixture using a rubber spatula until all of the flour is incorporated, being careful not to deflate the egg whites.
  6. Divide batter between 4 mini bundt or angel food pans. Bake for 20 minutes or until golden brown & tops spring back when touched. Cool completely. Assemble desserts & serve.
Recipe Notes
  • Some brands of canned coconut milk will be better than others for making whipped cream & even some cans within the same brand can vary quite a bit. 
  • Always look for a full-fat can that does NOT have guar gum listed in the ingredient list.
  • I used the full-fat  AROY-D brand & it worked quite well.